Preparation

1. Generously coat a 9 x 13-inch baking dish with non-stick cooking spray.
2. Cube the bread and cream cheese. Slice the strawberries and separate into two 1-cup portions, setting one portion aside. Place half of the bread cubes in the prepared dish. Layer the cream cheese cubes over the top of the bread. Layer 1 cup of sliced strawberries over the cream cheese and top with remaining bread cubes.
3. In a large bowl, whisk together eggs, half & half, and maple syrup until well combined. Pour the mixture evenly over the bread cubes.
4. Press bread gently with the back of a spoon to moisten bread completely. Cover and chill for at least 8 hours or overnight.
5. Preheat the oven to 350˚ F.
6. Bake the casserole uncovered until puffed, golden brown, and a knife inserted in the center comes out clean, about 45 to 50 minutes.
7. Prepare the sauce while the casserole is cooking. In a small bowl, toss the remaining 1 cup of strawberries and sugar. Let stand for 20 minutes, stirring occasionally. Then pour the mixture into a blender or food processor and blend until smooth.
8. Transfer the strawberry sauce to a small saucepan. Add butter and simmer over medium heat for about 5 minutes, stirring occasionally. Add food coloring (optional).
9. Remove the casserole from the oven and cool for 5 minutes. Cut into 12 servings and serve with warm strawberry sauce.

Helpful Hints:

• Look for Texas toast bread that is sliced thick, about 40 grams per serving. Choose the brand lowest in sodium and without phosphate additives if available.
• If you would like to replace the strawberries with different berries, raspberries or blueberries are a good alternative. Or you can use mixed berries. 
• For a lower carbohydrate serving cut the casserole into 15 servings (35 grams carbohydrate).